Chewy Protein Chocolate Chip Cookies Recipe
Introduction
These chewy protein chocolate chip cookies are a delicious and satisfying treat that combine the rich flavors of peanut butter and chocolate with a boost of protein. Perfect for a post-workout snack or a guilt-free dessert, they’re quick to make and wonderfully soft.
Ingredients
- 2 eggs
- ⅔ cup unsalted peanut butter
- ½ cup granulated sugar (white or brown)
- 1 teaspoon vanilla extract
- ½ cup vanilla protein powder
- ½ teaspoon baking soda
- ½ cup chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large mixing bowl, whisk the eggs and sugar until smooth and slightly fluffy; this will help make the cookies chewier.
- Step 3: Add the peanut butter and vanilla extract, stirring until well combined. Fold in the protein powder and baking soda gently to keep the dough soft. Finally, stir in the chocolate chips.
- Step 4: Scoop spoonfuls of dough onto the baking sheet, spacing them a couple of inches apart. Slightly flatten the tops with the back of a spoon.
- Step 5: Bake for 10–12 minutes, until the edges are just set but the centers look a little soft.
- Step 6: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to firm up into chewy, melt-in-your-mouth treats.
Tips & Variations
- For extra flavor, try using crunchy peanut butter instead of smooth for some added texture.
- Substitute chocolate chips with nuts or dried fruit if you prefer.
- If you want an extra boost, add a tablespoon of flaxseed meal or chia seeds to the dough.
- Use a mix of brown and white sugar for a deeper caramelized flavor.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. When reheating, warm gently in a microwave for 10-15 seconds to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of protein powder?
Yes, you can use whey, plant-based, or any vanilla-flavored protein powder you prefer. Just keep the quantity the same to maintain the right dough consistency.
How do I make these cookies vegan?
To make these cookies vegan, replace the eggs with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water) and use a vegan protein powder along with dairy-free chocolate chips and peanut butter.
PrintChewy Protein Chocolate Chip Cookies Recipe
These Chewy Protein Chocolate Chip Cookies are a delicious and nutritious twist on classic chocolate chip cookies. Packed with protein powder and peanut butter, they make a perfect snack or post-workout treat that satisfies your sweet tooth while fueling your body.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Wet Ingredients
- 2 eggs
- ⅔ cup unsalted peanut butter
- 1 teaspoon vanilla extract
Dry Ingredients
- ½ cup granulated sugar (white or brown)
- ½ cup vanilla protein powder
- ½ teaspoon baking soda
- ½ cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Eggs and Sugar: In a large mixing bowl, whisk the eggs and sugar together until the mixture is smooth and slightly fluffy. This helps create a chewier texture in the cookies.
- Add Wet Ingredients: Stir in the unsalted peanut butter and vanilla extract until the batter is well combined and uniform in texture.
- Incorporate Dry Ingredients: Gently fold in the vanilla protein powder and baking soda, being careful not to overmix so the dough retains softness. Then stir in the chocolate chips evenly throughout the dough.
- Scoop and Shape: Using a spoon, scoop portions of dough onto the prepared baking sheet, spacing each cookie a couple of inches apart. Slightly flatten the tops with the back of the spoon to help them bake evenly.
- Bake Cookies: Place the baking sheet in the oven and bake for 10 to 12 minutes, until the edges are just set but the centers still appear soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes so they firm up to a chewy consistency. Then transfer them to a wire rack to cool completely before serving.
Notes
- Use either white or brown sugar based on your preferred sweetness and flavor note. Brown sugar will add a slight molasses taste.
- Flattening the cookie dough slightly ensures even baking and prevents overly thick centers.
- Letting the cookies cool on the baking sheet firms up their chewy texture perfectly.
- These cookies are best stored in an airtight container for up to 5 days or can be frozen for longer storage.
- You can substitute peanut butter with almond or cashew butter for a different flavor.
Keywords: Protein chocolate chip cookies, chewy protein cookies, healthy chocolate chip cookies, peanut butter protein cookies, post-workout snack
